Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Roasted pumpkin, feta and pesto gnocchi

Our low calorie, vegetarian, roasted pumpkin, feta and pesto gnocchi recipe makes a healthy lunch or dinner option. High in fibre and packed full of 5 serves of vegetables, it’s good for the whole family.

Hands-on time: 10 mins
Time to make: 50 mins
Serving: 6 people

Ratings: 4.5

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Ingredients

Measurements explained

4 cups 1-2cm cubed butternut pumpkin
spray oil
4 courgettezucchiniXszucchini, summer squashX, cut into 1–2cm pieces
400g can cherry tomatoes, drained
400g potato gnocchi
⅓ cup basil pesto
cracked black pepper
60g feta, crumbled, to serve

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange pumpkin on tray and spray with oil, tossing to coat. Roast for 10 minutes. Add courgette to tray and roast for a further 20 minutes.
Spray tomatoes with oil, add to baking tray and roast for a further 10 minutes, or until vegetables are tender.
Cook gnocchi according to packet directions. Drain and return to pan. Add vegetables and pesto. Gently toss over medium heat until heated through. Season with pepper. Sprinkle with feta and serve.

HFG tip

Pesto is a blend of fresh herbs, usually basil, garlic, hard cheese, nuts and oil, originating in Italy.

Nutrition info (per serve)

Calories 396 cal

Kilojoules 1660 kJ

Total fat 11 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2017

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.